Projekt MIZŠ: Inovativne fermentacije za razvoj novih funkcionalnih živil
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1 Funded by the European Union s Seventh Framework Programme Projekt MIZŠ: Inovativne fermentacije za razvoj novih funkcionalnih živil Martina AVBELJ, Monika ŠPORIN, Boris KOVAČ, Sonja SMOLE MOŽINA, Peter RASPOR Inovativne fermentacije za razvoj novih funkcionalnih živil Eksperimentalni del Tehnološki del 2
2 Inovativne fermentacije za razvoj novih funkcionalnih živil Funkcionalno živilo Celiakija Ciljna skupina potrošnikov Alergija na gluten izdelek Preobčutljivost na gluten Število člankov za poizvedbo A Leto poizvedba A: "gluten-free" v članku poizvedba B: "gluten-free bread" v članku Število člankov za poizvedbo B Vir: Web of Science 4
3 izdelki izdelki Zmanjšana prehranska vrednost Neuravnotežena prehrana Večja vsebnost maščob, višja energetska vrednost vnos vlaknin, vit. B12, folatov, železa, kalcija vnos beljakovin, maščob Riževa, koruzna, sirkova Psevdožita Ajda (Fagopyrum esculentum Moench.) Visoka hranilna vrednost Ajdova v primerjavi z riževo, pšenično ali koruzno moko višje koncentracije Mg, Zn, Cu, Mn, vit. B1, B2, B3 in E V primerjavi s pšenično moko 4 krat večja vsebnost polifenolov in večja antioksidativna aktivnost Ugoden vpliv na tehnološke lastnosti Izboljša volumen in strukturo a, povečanje deleža ajdove moke v brezglutenskem u zmanjša retrogradacijo škroba in tako podaljšalo obstojnost a 6
4 Osnovni cilj projekta Ajdova Osnovni cilj projekta Ajdova Rožičeva
5 Rožič (Ceratonia siliqua) Visoka vsebnost prehranskih vlaknin Visok delež polifenolov Rožičeva se pridobiva z mletjem praženih rožičevih strokov, ki jim predhodno odstranijo semena Vsebuje 4,9 % beljakovin, 0,97 % maščob, 89 % ogljikovih hidratov, 41 % vlaknin, 3,48 mg/g Ca, 0,03 mg/g Fe, 8,27 mg/g Pin 0,35 mg/g Na Pozitiven vpliv na tehnološke lastnosti Rožičeva guma galaktomanan zgoščevalec, stabilizator Povečano vpijanje vode svežina a Povečana reološka stabilnost testa med mešanjem Pozitiven vpliv na mehkobo sredice in razvoj odprte strukture sredice 9 Osnovni cilj projekta Ajdova Rožičeva
6 Osnovni cilj projekta Ajdova Rožičeva Kvasovka Probiotična kvasovka Saccharomyces boulardii Povečana sinteza zunajceličnih snovi (polisaharidov, organskih kislin, estrov) Podaljšana svežina in obstojnost izdelka Boljše senzorične lastnosti Fermentativna aktivnost Uporaba v pekovski industriji 12
7 Saccharomyces boulardii Primerjava fermentativne aktivnosti S. boulardii S. cerevisiae 13 Shema poskusa Ajdova Ajdovi otrobi Saccharomyces boulardii Rožičeva Dodatki: 0,05 kg LBG 0,01 kg sladkorja 0,02 kg soli 0,01 kg raztopine Solublin
8 Analize Instrumentalni parametri (ph, barva a, trdota a) Protimikrobna aktivnost Senzorična ocena 15 Senzorična analiza Instrumentalni parametri (ph, barva a, trdota a) Protimikrobna aktivnost Senzorična ocena IZBOR ajdova (kontrola) ajdova,?% rožičeva ajdova,?% ajdovi otrobi,?% rožičeva 16
9 Analize Instrumentalni parametri (ph, barva a, trdota a) Protimikrobna aktivnost Senzorična ocena IZBOR ajdova (kontrola) ajdova,?% rožičeva ajdova,?% ajdovi otrobi,?% rožičeva 17 Protimikrobna aktivnost Spremljanje pojava kolonij na selektivnih gojiščih za kvasovke in plesni ter bakterije rodu Bacillus, pojav spor Spremljanje pojava kolonij plesni na rezinah a inkubiranih v petrijevkah 18
10 Dosedanje ugotovitve Ajdova in rožičeva zanimiva kombinacija Rožičeva ima pozitiven doprinos k aromi Dobra senzorična sprejemljivost a Kruh z dodatkom rožiča in otrobov je mikrobiološko bolj stabilen? visoka prehranska vrednost a vsebnost prehranske vlaknine in polifenolov 19 Zahvala MIZŠ za financiranje projekta prof. Sonja Smole Možina, prof. Peter Raspor Monika Šporin, dr. Boris Kovač Mlinotest Luka Križman Katedra za vrednotenje živil (Marinka Jan, dr. Tomaž Polak) 20
11 Hvala za pozornost 21
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